Amy McKeever

Amy McKeever


childcare art table
Some operations are finding ways to support employees who are parents while school's out...
HR
How much tech is too much tech?
hand selecting picture
How much tech is too much tech?
iris camera
How new cameras have changed one college’s service.
food safety manager paperwork
Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations.
wheaton emerson int salad bar
Design is all about catching the eye, and it’s beneficial to be far-sighted. Design schemes that evoke far-flung geographic regions can be done to great effect.
empty drive thru window
UVM Medical Center opened a takeout window in its new Garden Atrium cafe, following that up with a monthslong soft launch.
quinoa bowl
In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. diners are looking for food with a function.
tug hospital robot
Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots now deliver food and make sushi.
disposables
Though dishwashing is just one of a kitchen’s priorities, the rise of disposables has affected dish rooms in all foodservice sectors—especially in Orange County.

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More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

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FSD Resources